Tunisian - Tunisian Doughnuts adapted from
From the Lands of Figs and Olives by Salloum and Peters
Place the eggs, 1/4 cup of the oil, orange juice, 1 tablespoon of the coconut and 1/4 cup of the sugar in a blender. Blend until smooth. Transfer to bowl, then sift in flour and baking soda and knead until the mixture is soft. Cover bowl with a towel, then set aside to rest for 1 hour. Make a syrup by placing the remaining sugar, water and lemon juice. Boil over high heat until the sugar dissolves, stirring constantly. Reduce heat to low and add honey and the remaining coconut. Simmer for 10 minutes, then turn heat to very low to keep warm. Place remaining oil in small saucepan, then heat to moderately hot. Divide dough into walnut sized balls then flatten slightly. Hold the doughnut in your hand and punch a hole through the middle with a floured finger. Fry a few at a time for about 5 minutes, until golden brown on both sides. With tongs pick up doughnuts and dip into warm syrup and serve.
For the dough:
- 1 kg Semolina
- 2 tablespoons Yeast
- 1 tablespoon Salt
- a little turmeric
- oil for frying
For the syrup:
- 500g sugar
- 3 measures of honey
- Â½ part water of orange blossom
In a bowl, put the sifted semolina, turmeric, the yeast dissolved in warm water and salt.
Mix, adding water gradually until dough is thin yet firm.
Cover and let stand for 6-8 hours.
Add a little water and stir with a wooden spatula.
Prepare hot cooking.
Turn batter into a pastry bag.
Above the hot frying oil, let batter flow, giving form to zlabia.
Let fry 2 to 3 minutes.
When zlebias become blond, remove and dip immediately into the syrup (boiled sugar, honey, and orange blossom water).
2 ting jeg skal lage innom kort tid:-)